Hola Hola Hola!
We are just 3 days away from Christmas, or 2 if you start your celebrations on Noche Buena!
This year, I decided to take the Holidays off. My partner and I bought our first house together over the Summer, so aside from wrapping up my first cookbook (which comes out in less than six months!!!!!!!) we’ve spent the past few months unpacking, organizing and fixing things around the house and are in dire need of some time to relax.
I’ll be making a small batch of tamales (rajas con queso and pork in a red chile sauce) and champurrado for the two of us, along with ponche. If you’ve never had ponche before, it’s essentially a hot hibiscus and tamarind tea with various warm spices that is served with fruit like guavas, sliced apple, and tejocotes sweetened with piloncillo. It’s tangy, it’s sweet, and it is a great way to stay warm and cozy during the Holidays, and adding a shot or two of tequila only makes it even more perfect. If you don’t follow me on Instagram yet, join me here, I’ll be posting a little ponche tutorial later today so you can follow along at home! If there’s a certain fruit included in the recipe that you don’t like, feel free to substitute with your favorites!
I hope you’re all able to take some time off to this week to enjoy the Holidays with your loved ones. I have a few recipes left to share before the year is over, but for now, nos vemos pronto!
If you still haven’t solidified your menu for Christmas Eve or Christmas, I’m including some recipe suggestions below:
Polvorones Rosas (Mexican Pink Sugar Cookies)
Marranitos (Soft Mexican Gingerbread Pig Cookies)
Pozole Rojo de Pollo (Red Chicken Pozole)
Rajas con Mac and Cheese (Poblano Mac and Cheese)
Find the recipe in my new cookbook Chicano Bakes!
